For best results, always weigh ingredients where a weight is provided
Equipment
Chicken shears / cleaver / or good sharp knife
chopping board
Large roasting tray
Meat thermometer so worth having one of these for perfectly cooked meat every time
Instructions
Preheat oven to 200C (180C fan forced) / 400F.
Remove the stem and seeds from the capsicums and cut into large pieces. Cut the onion into quarters. Add a little drizzle of oil, not too much to the bottom of a large baking dish or tray (large enough to fit the chicken), then scatter in the onion and capsicums.
Butterfly the chicken:Cut down each side of the backbone of the chicken to remove it, then flip it over and press with the palm of your hand on the breastbone to flatten out the chicken. You should hear or feel a crack.
In a small bowl or jug, combine the lemon juice, garlic, harissa paste, honey and salt. Rub the mixture all over the chicken.
Place chicken on top of the vegetables, breast side up. Roast for 40-50 minutes or until it reaches about 65C / 150F in the thickest part (using a meat thermometer without hitting the bone). If you don't have a meat thermometer, you can wing it but you don't want it to be fully cooked at this point, it needs to still be under as it will continue to cook in the next step.
Take the chicken out and switch the broiler / overhead grill to high. Let the elements heat up.
Spoon the pan juices over the chicken then place the pan under the broiler / overhead grill. Cook for 6-8 minutes, checking every 1 ½ minutes to make sure it doesn't burn. Some char is good but you don't want all over burn. If you see some parts getting too dark but the rest still needs time, just place small pieces of foil over the dark parts. You can also use the veg underneath or pieces of foil under the chicken to prop it up so that all the meat is level, so that it crisps more evenly. Cooked chicken should have an internal temperature of 74C / 165F in the thickest part.
Transfer the chicken to a chopping board and place a tent of foil over the top. Rest for 10 minutes.
Turn the oven off, but put the pan with the veggies back in to keep them hot.
Chop the chicken into pieces or slice with a carving knife or cleaver, drizzle a little of the pan juices over the top and serve with the vegetables.
Serving suggestion: This is lovely served with rice with some yogurt on the side to cool it all down a bit.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.